Regina wine juice

[MJ05]

I just got 4 buckets of Regina wine juice and I need help with 2 questions:
Should I ajust sugar levels? If so, to what level?
What yeast should I use for each wine?
Cabernet Sauvignon (Brix/SG): 21.5 / 1.090
Petite Sirah 18.6 / 1.077
Riesling 20.2 / 1.084
Chardonnay 21.0 / 1.086
Should I adjust sugar levels? If so, to what level?
What yeast should I use for each wine?

 

[sour_grapes]

I am no expert, but since no one else has chimed in yet, I'll provide my $0.02.

First, a few questions: Are those the current numbers? Or were those the numbers that were reported to you? Could fermentation have kicked off, lowering the SG?

Assuming those numbers are the original SGs, my opinion is that you will want to add sugar to the Petite Sirah. The others don't require it, but may benefit.

As it stands, you are looking at about 10% ABV for the Petite Sirah. That seems a bit light to me. To get 12%, you would want your starting SG in the neighborhood of 1.090.

Yeast selection: What is your timeline? And what will be your vendor/source? I will give you links to good resources for selecting them, but if you just got the buckets, you may not want to wait to get specialty yeast.

If you are buying from a LHBS (local, home-brew store), they generally carry what I call the Lalvin "Big 5": http://www.lalvinyeast.com/strains.asp. These include RC212, D47, 71B-1122, K1-V1116, and EC-1118. If you are limited to those, most here would say to use RC212 for both reds. D47 would be a fine choice for the Chardonnay. Not so sure about the Riesling; I would go with either D47 or K1-V1116 (but I have never made a Riesling).

If you are willing to wait and get more "exotic" yeast, you may consider these sources of information:
http://www.lallemandwine.us/cellar.php
http://morewinemaking.com/public/pdf/wyeastpair.pdf

I will say that RC212 and D47 are wonderful yeasts, and readily available.

 

[MJ05]

Thank you very much sour_grapes!
I measured Brix/OG's myself, just few hours ago. I'm planning to introduce yeasts this afternoon (from my trusty LHBS), however I'm not sure for the selection at my local store. If selection is limited how long could I wait before adding yeast? (Juice was cold when I received it, but now is warming up at 67 – 70F)

 

[sour_grapes]

Does anyone know if these come pre-inoculated? I just looked at the Regina Grape Juice website (http://www.reginagrapejuice.com/wine_making/index.html), and the "instructions" don't reference adding any yeast. I am inclined to think, therefore, that they are pre-inoculated.

If that is the case, you probably can't wait to get other yeast! (In fact, it may not matter what you do at this point -- the established yeast will conduct the fermentation no matter what.)

Also, if this is the case, it could be that the SG of the Petite Sirah is low because some fermentation has already taken place. Does it seem fizzy?

 

[jpsmithny]

Does anyone know if these come pre-inoculated? I just looked at the Regina Grape Juice website (http://www.reginagrapejuice.com/wine_making/index.html), and the "instructions" don't reference adding any yeast. I am inclined to think, therefore, that they are pre-inoculated.

If that is the case, you probably can't wait to get other yeast! (In fact, it may not matter what you do at this point -- the established yeast will conduct the fermentation no matter what.)

Also, if this is the case, it could be that the SG of the Petite Sirah is low because some fermentation has already taken place. Does it seem fizzy?

I don't know if they preinoculated but they will definitely ferment with nothing else added.
The Barbera juice bucket I just got last week was fermenting by the time I got it home.